Instructions
- Chop the onion into half rings. Carrots, tomatoes, bell peppers - in small cubes. Garlic - finely chop.
- Cook the broth. for 3 liters of cold water - cinnamon, 1 tsp salt, a couple of bay leaves, a few peas of black pepper, onion (onion, a few cloves)... Close the lid, wait for boiling, remove the foam, reduce the heat. after 15-20 minutes, remove everything from the broth except the chicken. The broth continues to cook until ready.
- Fry the chicken over high heat. A pinch of salt, ground black pepper, dry adjika (dry crushed chili pepper).
- Add the onion. Mix it.
- Then add the carrots. Stir occasionally.
- After 1.5 - 2 minutes, add tomatoes and bell pepper. Reduce the heat to medium. Add: salt (0.5 tsp), ground black pepper, dry hot sauce (to taste). Mix everything together. Close the lid. We are waiting for 10 minutes. You want the vegetables to let the juice out. You should get something like this
- Add the broth. How much? Thick or liquid - at your discretion. Cook until tender on low heat (maximum 15 minutes).
- Add garlic, parsley. It doesn't matter what it will be (dill, cilantro, basil, green onion, parsley). What matters is what you like. Turn off the heat and let it brew for 20 minutes.
- Boil the noodles in salted water and put them in a colander under cold water. Pour boiling water over the noodles, drain the water. And pour over the sauce. Enjoy your meal.
